Recipes: Sainsbury's Christmas
Smoked salmon rillettes, avocado and watercress cream, Melba toast (pictured above)
Serves 5Ingredients
2 x 120g packs smoked salmon
1.5 tbsp cream cheese
2 tbsp crème fraiche
1 tsp finely chopped chives
1 tsp chopped dill, plus 4 sprigs for garnish
Zest of 1 lemon
2 x ripe avocados
2 x handfuls watercress leaves
Juice of 1 lemon
8 x slices JS melba toast
Method
Chop the salmon finely and set a tbsp of it aside to reserve for garnish
Mix the cream cheese, crème fraiche, lemon zest and chopped herbs and fold through the salmon
Blend the avocado, watercress and lemon juice until smooth, season with salt and pepper
Take 4 small kilner jars and spoon a little of the cream into the base of each. Top with the salmon rillettes and then finish with a dollop more cream, some chopped salmon and a sprig of dill
Serve with the melba toast on the side
Rainbow winter slaw with cranberries, walnuts and spiced orange dressing
Serves 6-8
Ingredients
300g mixed cabbage leaves (red, white, cavalo nero, savoy)
75g carrots, sliced julienne or grated
75g raw beetroot, sliced julienne or grated
2 x oranges, zested and segmented
75g walnuts, toasted and roughly chopped
75g cranberries
Dressing
60ml sherry vinegar
60ml orange juice
½ tsp Dijon mustard
1 tsp maple syrup
Pinch of mixed spice 100ml rapeseed oil S
alt and pepper
Method
In a small pan place the vinegar, orange juice and spices. Bring to the boil and simmer for 1 minute. Pour into a bowl and leave to cool
Add the Dijon mustard, maple, seasoning and mix well. Gradually whisk in the oil until emulsified
Shred the cabbage as finely as possible and mix with the carrot, beetroot, walnuts, orange zest and segments and cranberries
Drizzle over enough dressing to coat and mix well
Serve immediately – great with leftover turkey
Ultimate warm Christmas ham and cheese sandwich
Serves 1
Ingredients
2 slices of slow-cooked cider glazed ham
2 slices of mustard and beer cheddar – plain mature cheddar (wooky hole) but could be brie
1 silver skin pickled onion, sliced into rounds
1 sour-dough roll Watercress leaves
Method
Slice the roll in half and butter each side
Place the ham on the bottom slice and top with the cheese, place under a grill until the cheese starts me melt and bubble
Top with the pickled onion slices and the roll
Marmalade and Prosecco Panettone Pudding
Serves 6
Ingredients
325g TtD Prosecco panettone 5 heaped tbsp
TtD Marmalade
4large eggs
500ml full fat milk
Method
Set the oven at 180C/gas mark 5. You will also need a deep ovenproof dish measuring roughly 30x26cm, very lightly buttered
Tear the panettone into even chunks and set aside
Melt the marmalade in a small saucepan. Put half of the panettone slices in a dish. Spoon over half of the marmalade. Break the eggs into a bowl and beat them lightly, then beat in the milk. Pour half of the egg custard mixture over the panettone. Add the remaining slices, the rest of the marmalade and then the custard
Bake in the preheated oven for 35-40 minutes until it is puffed and golden. Carefully move it from side to side, it should have a slight wobble. Serve with double cream or vanilla ice cream
Sherry and Marmalade Christmas Spritz
Serves 1
Ingredients
30ml Medium Dry Amontillado Sherry by Sainsbury's
25ml Campari
1 heaped tablespoon
Taste the Difference Bitter Seville Orange Marmalade
4-5 ice cubes Soda water or Prosecco, to top up
Splash of lemon juice
Orange peel, for garnish
Method
Place sherry, Campari, marmalade in a chilled wine glass and mix well. You can also place all ingredients in a cocktail shaker with more ice, shake to cool through and strain into glass
Top with ice cubes, soda water or Prosecco and lemon juice. Mix gently and garnish with a long orange peel. Enjoy!
Nicola Bramley - Sainsbury's Development Chef
Shuwen Tan - Sainsbury's Quality Sampling Manager
Libby Jacobson - Sainsbury's Development Chef